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Ingredients
- 300g boneless chicken breast
- 3 tbsp low cal sweet chilli sauce
- 1 tbsp soy sauce
- 1 tbsp cornflour
- 1 tbsp veg oil
- 1 yellow pepper, sliced
- 1 red onion, sliced
- 100g fresh spinach
- 1 bunch of spring onions
- In a mixing bowl, combine the chicken pieces with the low-calorie sweet chilli sauce and soy sauce. Let it marinate for at least 10-15 minutes. During this time, wash and dry the spinach leaves and chop the spring onions. Set them aside for later use.
- Heat the vegetable oil in a non-stick frying pan over medium-high heat. In a separate bowl, toss the marinated chicken pieces with cornflour until they are evenly coated. Add to the hot pan and fry until crispy and cooked through. This should take about six minutes, depending on the size of the chicken pieces. Stir occasionally to ensure even cooking. Once the chicken is cooked, transfer it to a plate lined with paper towels to remove any excess oil.
- In the same pan, add the sliced yellow pepper and red onion. Fry them for four minutes until they become tender and slightly charred. Now, it’s time to assemble the dish. Place a handful of fresh spinach leaves on each serving plate. Top with the fried chicken, followed by the fried yellow pepper and red onion. Garnish the dish with chopped spring onions.
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